What is Pica Pollo Joa Restaurant's health inspection score?

Pica Pollo Joa Restaurant has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pica Pollo Joa Restaurant last inspected?

Pica Pollo Joa Restaurant was last inspected on November 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pica Pollo Joa Restaurant have?

Pica Pollo Joa Restaurant has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pica Pollo Joa Restaurant safe to eat at?

Pica Pollo Joa Restaurant has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pica Pollo Joa Restaurant serve?

Pica Pollo Joa Restaurant serves Spanish cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pica Pollo Joa Restaurant

Name: Pica Pollo Joa Restaurant
Address: 1370 SAINT NICHOLAS AVENUE, Manhattan, 10033
Rating: 63

1370 SAINT NICHOLAS AVENUE, Manhattan

Last Inspected: 11/10/2025

▲Improving

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0Fair

Spanish•Manhattan

Ranked #712 of 1000 in ManhattanBetter than 54% of spanish restaurants

Declining

2 inspections

Last: Nov 10, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-72

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-45 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 28/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1370 SAINT NICHOLAS AVENUE, Manhattan, NY 10033

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Inspection History

2 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Re-inspection

Nov 25

Cycle Inspection / Initial Inspection InspectionLatestViolations were cited in the following area(s).

5 High1 Med

6 total5 risk factors

20/100inspection score

−55 pts

High Priority (5)

−50 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−55 pts

Risk factor bonus (5× +5)−25 pts

Jun 25

Pre-permit (Operational) / Re-inspection InspectionViolations were cited in the following area(s).

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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